Survival of two probiotic Bacillaceae during processing, storage, and digestion of meat products.

Bacillus and Clostridium species have gained attention as probiotic candidates due to their spore-forming ability, which confers high stability during food processing. However, laboratory findings often fail to translate into industrial applications. This study evaluated the feasibility of incorporating Shouchella clausii and Heyndrickxia coagulans into industrially produced probiotic chicken nuggets and heat-treated chicken sausages. Products were manufactured under standard industrial conditions, cooked, and subsequently reheated according to consumption practices. Probiotic viability was assessed after cooking, during refrigerated storage (+4 °C), and following in vitro digestion. Post-cooking counts remained above 6 log₁₀ CFU/g, with overall survival rates around 85%. Viability was stable throughout storage and was not adversely affected by simulated gastrointestinal conditions. Additionally, probiotic incorporation did not negatively impact color, texture, or sensory properties. These findings demonstrate that widely consumed industrial poultry products can be successfully enriched with probiotic functionality without requiring additional infrastructure or processing modifications.